Winter White Coq Au Vin (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
one 4 to 5-pound chicken, cut into 8 pieces |
salt and freshly ground black pepper |
all-purpose flour, for dredging |
1 stick butter |
evoo, for drizzling |
1 cup freshly peeled or defrosted drained pearl onions |
3 to 4 cloves garlic, sliced |
2 ribs celery heart with leafy tops, finely chopped |
1 baby fennel or 1/4 small bulb, thinly sliced |
1 leek, thinly sliced |
1 large fresh bay leaf |
one 750 milliliter-bottle dry white wine, such as white burgundy |
1 cup creme fraiche |
2 to 3 cups chicken stock, if needed |
1/4 cup dijon mustard |
2 to 3 tablespoons chopped fresh tarragon leaves |
baguette, warmed |
Directions:
1. Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate.
2. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
3. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.
4. Cook's Note: Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.
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